ravenlynne wrote:
> Dave Smith wrote:
>> ravenlynne wrote:
>>> I'm making a seat-of-my-pants stir fry tonight. It's got pre-cut up
>>> sirloin for stir fry, red onion, carrots, celery and zuchinni. I
>>> coated the meat in salt, pepper, ginger and garlic and am stir
>>> frying in sesame oil. The sauce I made to go over it is 1 can of
>>> beef stock, 3 tablespoons soy sauce, 2 tablespoons brown sugar,
>>> more ginger, 3 cloves garlic minced, pepper and a bit of oyster
>>> sauce. Serving over rice.
>>
>>
>> Aren't all stir fries seat of the pants meals, the only strict rule
>> being hardest to softest... hard vegetables for in first and softer
>> veggies are added later.
>>
>> Sesame oil? Careful with that stuff. It is more of a flavour
>> additive that a cooking oil. It is harder to digest than other oils.
>> I never use more than 1 tsp. usually as a marinade. I use peanut
>> or vegetable oil for cooking.
>
> By harder to digest, what do you mean?
>
> I just used a bit. It was just the right amount for flavor. I love
> how that stuff smells. It ranks at a tie for #1 with gardenias and
> coffee.

I agree, Ravenlynne. I use sesame oil all the time; both my husband and I
love it. I'll use tablespoon(s) of it and not flinch. I think there's only
once that I actually felt I overdid it. It's so yummy.

kili